These classic Italian almond cookies are proof that a few simple ingredients can make something special. Amaretti cookies are crisp, lightly chewy little almond cookies with a delicate crackly top and an intense almond flavor, made from just almond flour, sugar, egg whites, and a touch of vanilla and almond extract. They’re naturally gluten-free, they come together in one bowl (or a food processor) in minutes, and they only get better as they sit. With their fragrant almond aroma and melt-in-your-mouth texture, they’re perfect with coffee or tea, alongside dessert, or packaged up as a homemade gift. Best of all, they’re genuinely easy, no fussy techniques required.
What makes amaretti so beloved is their pure almond flavor and lovely texture. Almond flour gives them their rich, nutty taste and tender crumb, while egg whites bind everything and help them puff slightly and crackle on top. A little almond extract amplifies that signature amaretti flavor. They start out slightly chewy and become wonderfully crisp over a day or two, so they’re a great make-ahead treat. Dusted with sugar before baking, they get a pretty, sparkly, crackled surface that’s as appealing to look at as it is to eat.
Why this works
A few simple things are what give these cookies their flavor and texture, and they’re worth understanding.
Almond flour is the heart of amaretti. It provides all the rich, nutty almond flavor and the tender, slightly chewy texture, and because there’s no wheat flour, these are naturally gluten-free. You can use store-bought almond flour or finely grind your own blanched slivered almonds, either way, the almond is the star.
Egg whites are the binder and the lift. Whisked into the almond-sugar mixture, they hold the dough together and, as the cookies bake, help them rise slightly and form that characteristic crackly, slightly domed top. Adding them one at a time and processing until smooth gives you a cohesive, pipeable-or-scoopable dough.
The two extracts build that classic amaretti flavor. A little vanilla rounds things out, while almond extract intensifies the almond flavor and gives the cookies their distinctive, fragrant, slightly bitter-almond character that defines true amaretti. It’s a small amount that makes a big difference.
And the baking approach lets you customize the texture, which is one of the best things about this recipe. Baking them longer (24 to 30 minutes, until golden) gives crisp cookies, while under-baking them a bit (around 20 to 24 minutes) keeps them chewier. Either way, they continue to firm up and crisp as they cool and sit, so they get even better a day or two later.
What goes in
The ingredient list could not be simpler, just five things.
You’ll need almond flour (or finely ground blanched slivered almonds), superfine sugar (baker’s sugar), egg whites, vanilla extract, and almond extract, plus extra sugar for dusting.
A few notes. Use almond flour or grind your own blanched slivered almonds finely; for the smoothest texture, fine almond flour is ideal. Superfine (baker’s) sugar dissolves easily for a smooth dough and fine texture, but regular granulated sugar works too. Don’t skip the almond extract, since it’s what gives amaretti their signature flavor. And keep a little extra sugar for dusting the tops before baking, which gives them their pretty crackled finish.
How to make them
Preheat your oven to 300°F and line baking sheets with parchment paper.
In a food processor, pulse together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds to combine. Then add the egg whites one at a time, processing until the dough is smooth and cohesive.
Drop teaspoonfuls of the dough onto the parchment-lined baking sheets, spacing them apart, then dust the tops with a little extra sugar.
Bake at 300°F for 24 to 30 minutes, until golden brown. (If you prefer chewier cookies, under-bake them slightly, about 20 to 24 minutes.)
Let the cookies cool completely before serving. They’ll be slightly chewy at first and become nicely crisp over a day or two.
Tips, serving, and storing
A few things help. Use almond extract for that authentic amaretti flavor. Process the dough until smooth so the cookies have an even texture. Dust the tops with sugar before baking for the classic crackled, sparkly finish. And choose your bake time based on the texture you want, longer for crisp, shorter for chewy.
A couple more. Keep the cookies small (teaspoon-size) so they bake evenly and have that delicate, poppable amaretti character. If you want an even prettier crackled top, you can roll the dough balls in powdered sugar before baking. And a tiny pinch of salt in the dough can help balance the sweetness if you like.
Amaretti are wonderful in so many ways. Enjoy them with coffee, espresso, or tea, serve them alongside ice cream, fruit, or custards for dessert, or offer them with a glass of dessert wine in the Italian tradition. Crushed amaretti also make a delicious topping for desserts or a crust for cheesecakes and tarts. They make a lovely homemade gift, too, packaged in a tin or jar.
It’s worth knowing a little about these cookies, since their simplicity is part of their charm. Amaretti have been made in Italy for centuries, and at their core they’re just ground almonds, sugar, and egg whites, no butter, no flour, no leavening. That short ingredient list is exactly why they keep so well and why the almond flavor comes through so clearly. The version here is the soft-then-crisp style; you’ll also find very hard, dry amaretti and softer, chewier ones, all built on the same basic idea.
For storing, keep the cookies in an airtight container in a cool, dry place. They keep well for a couple of weeks, and they actually improve over the first day or two as they crisp up. Because of their low moisture, they have a nice long shelf life, which makes them great for making ahead. You can also freeze them for longer storage; just let them come back to room temperature before serving.
This makes about 30 small cookies. Crisp, chewy, intensely almond-flavored, and impossibly easy, these amaretti cookies are a timeless Italian treat that you’ll want to keep on hand, and they may just become your favorite cookie to make and share.
WP Tasty (Tasty Recipes Premium) field values
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free, Vegetarian (naturally gluten-free; contains egg and almonds (tree nuts), so not vegan or nut-free.)
- Keywords: amaretti cookies, Italian almond cookies, gluten free almond cookies, amaretti, almond flour cookies
- Serving Size: 1 cookie (recipe makes about 30)
- Calories: 89 (from source; full nutrition is in the JSON.)
- Equipment: Food processor, baking sheets, parchment paper
Amaretti Cookies
Equipment
- Food processor
- Baking sheets
- Parchment Paper
Ingredients
- 2 1/2 cups almond flour or 3 cups blanched slivered almonds, finely ground
- 1 1/4 cups baker’s sugar (superfine sugar)
- 3 egg whites
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- extra sugar for dusting
Instructions
- Preheat: Preheat the oven to 300°F and line baking sheets with parchment paper.
- Make the Dough: In a food processor, pulse together the almond flour and sugar. Add the vanilla and almond extract and pulse a few seconds. Add the egg whites one at a time, processing until the dough is smooth.
- Shape and Dust: Drop teaspoonfuls of dough onto the parchment-lined sheets, spacing them apart, and dust the tops with extra sugar.
- Bake: Bake at 300°F for 24 to 30 minutes, until golden brown (for chewier cookies, bake about 20 to 24 minutes).
- Cool: Cool completely before serving. They’ll be slightly chewy at first and become nicely crisp over a day or two.
